1. Prepare flour, chopped chives, eggs, and yeast with warm water
2. Put eggs, chopped chives and five-spice powder in the flour
3. Put salt and baking powder
4. Pour the soaked yeast water into the flour
5. Make the dough and cover it for 20 minutes
6. Wash the stones and heat them in a wok
7. Knead the good dough and knead it into long strips
8. Cut into seeds
9. Roll out a brave stick into a round cake, and then brush a layer of sesame oil to form a raw pebble bun
10. Pour the heated part of the stone (1 inch away from the stone can feel hot) into the pan. Put the pebble bun on the raw embryo
11. Put the remaining stones on the raw embryo of the stone bun (heated)
12. Bake on a medium-to-small fire for seven or eight minutes. Turn over and cook on the other side. (Put some hot stones in the pan on the cake) and cook until golden on both sides.
Tips:1. Add some lard or vegetable oil when kneading the noodles for a better taste. 2. The chopped shallots can be replaced by fresh flowers and pepper leaves. 3. The stones must be fully heated. Heat in an oven at 200°C and 250°C for 20 minutes. Place the cakes evenly on the top, with the sesame oil side facing up, and then spread a layer of hot stones and put them in the oven for 2 minutes.
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